Heritage

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Servers L-R: John Dallaire, Jerry Scanlon, Mary Golem Eileen Harford, Bev Oakley, Marnie Cammidge & David Gray

Each year, Scotland's favourite son, Robbie (Rabbie) Burns birthday is celebrated on, or about,  his birthday, January 25th and, in Southampton, the Chantry Centre for Seniors held its annual dinner in his memory on January 20th.

Robbie Burns

Robbie Burns is known for his lyrical romantic poems, with his most famous turned into the song, 'Auld Lang Syne' sung the world over.

The dinner, steeped in heritage traditions, included the classical Haggis (recipe below), roast beef, bashed neeps (turnip), chappit tatties (potatoes) and accoutrements.

Barb Wilson prepares the Haggis

Piping in the Haggis

As tradition would have it, the Haggis is 'piped in' to the head table and, this year, it was carried in ceremoniously  by newly elected President Alan Wilson.

Alan Wilson carries in the Haggis

Traditional 'Bagless' Haggis

Authentic haggis is a sheep's stomach lining filled with minced organs, seasonings and oatmeal and simmered for hours. It's not permissible to use a sheep's stomach lining in North America so this is adapted.

1/2 lb. beef liver
2 lamb kidneys
3/4 lb. lamb shoulder
1/4 lb beef suet
2 onions, minced
1 c. oatmeal
1 c. stock
salt and pepper, nutmeg & thyme

Directions: Boil meats 2 hours. Save stock. Grind or mince meats. Add suet and onions, oatmeal and seasonings. Add enough stock to make a mixture look and feel like a meatloaf. Pour into a pan that has been well-greased. Cover with foil. Poke 2 holes in foil. Place pan in another pan filled halfway with water. Steam-bake for 2 hours at 325 degrees

Hugh Morrison addresses the Haggis

Each year, the 'Address to the Haggis' is performed eloquently by one of Southampton's most Scottish gentlemen, Hugh Morrison who recited the Selkirk Grace (see below)

Selkirk Grace:

Some ha'e meat and canna eat,
And some wad eat that want it;
But we ha'e meat and we can eat,
And tae the Lord be thankit.
 

A Ceilidh program of music was also provided again this year by the local Celtic group, 'Waterside'.

 As always, Irene Weiss greeted everyone at the door

For many at the dinner, it was a time to return to the roots of a long heritage. Many of he men once again wore their kilts and ladies their sashes, not only in memory of their ancestors who settled the new land, but to honour that special 'son of Scotland, Robert Burns.

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Monday, January 23, 2012